After my last post and days of combining fresh tomatoes, olive oil, garlic and basil piled on top toasted bread, hubs has put his foot down regarding the usage of the word bruschetta.
I’m not to use it anymore, say’s he’s heard it far too many times. B this, B that, “look at this beautiful “B-style” sandwich, “we’re having a side of “B” tonight”, “Isn’t this “b” delicious”, “look how pretty and fresh the “b” looks”…I’ve even been banned from watching Giada because she says it all the time. Too funny. Now don’t get me wrong, he’ll eat it till the cows come home, he’s just annoyed with that word.
So with all that said I’d like to show you another (but not last) open-faced style sandwich which has been placed on a slab of toasted french bread. 🙂
Kathy over at Wives With Knives posted this sandwich a couple of weeks ago and I nearly dropped to my knees when I looked at her delicious photo. Plus, never would I have thought to finish this with a vinaigrette and parmesan. It was awesome. I like her idea of the frizzled style greens and will use those next time I make it, but I needed to use to my carton of mache for now.
Even though the presentation wasn’t as dramatic and impressive with the mache, it was a delicious little meal. Not to mention that I really got my money’s worth out of that loaf of bread over the last few days.
Kathy has a wonderful blog. The number of recipes I’ve bookmarked from her site is ridiculous. And with all of that fresh Oregon and Willamette Valley produce and products, I look forward to each and every one of her posts.
Head on over to Kathy’s blog to see a really great photo of this sandwich! And don’t hesitate to give this “B-style” sandwich a try.
Now for a little fun. This photo showed up on my computer along side the bacon and egg “B” when I downloaded off my camera. It took me days to figure out what it was. Take a guess. I’ll give you a hint, it’s a kitchen essential that I use every single day. I must have accidentally taken the photo when I was sitting the camera down.
Bacon and Egg on Toast with Vinaigrette…It’s What’s for Breakfast.